/ Vegetable Appetizers
Spinach & Ricotta Stuffed Portobello Mushrooms
photos of Spinach & Ricotta Stuffed Portobello Mushrooms Recipe
portobello mushrooms, stemmed and gills scraped out
red bell pepper, diced
part-skim ricotta cheese
grated parmesan cheese
fresh garlic, minced
bacon, cooked & crumbled (optional)
How to Make Spinach & Ricotta Stuffed Portobello Mushrooms
2Cover a baking sheet with foil and lightly spray with non-cooking spray. Place mushrooms, gill side up, on baking sheet.
3In a small skillet, add the spinach with 1/2 cup water and cover. Cook on medium-high heat until spinach has wilted. Drain well and squeeze to remove any excess water. Set aside.
4Combine the ricotta and Parmesan cheeses in a medium sized bowl. Add the bell pepper, onion, garlic and spinach. Combine well. If you opted for the bacon, add it to the cheese mixture and combine.
5Stuff mushrooms with cheese mixture and bake for approximately 25 minutes.
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About Spinach & Ricotta Stuffed Portobello Mushrooms
Posted: Sun, May 15, 2011